wholemeal scones

These are fabulous for breakfast, brunch, afternoon tea, a midnight snack…. Pretty much all the time!! They are quite filling so one is enough per person if you are catering with other dishes. Opt out of the raw sugar if you like, or the wholemeal flour can be replaced with white if you’d prefer, however you’d like to make them, just get into it!!

Ingredients

60 g butter

3 cups wholemeal self-raising flour

2 tbs brown sugar

1 ½ cups milk

2 tbs milk for brushing

2 tbs raw sugar for sprinkling

 

Method

Rub the butter, cold, into the flour until it looks like crumbs. Add the sugar and milk, stirring with a flat knife. Once combined, knead a little, add a little more flour if you think it needs it, and then work into a ball. Flatten out to about 4cm tall and then either use a scone cutter to press out your scones, or use your hands and freehand it. Place the scones in a baking tin close to each other so they are all touching. Brush with a little milk and sprinkle the raw sugar on top. Bake in a hot oven around 200 degrees Celsius for 15 minutes or until brown. Enjoy your beautiful scones!

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wholemeal scones

brown butter bread

This is such an easy and impressive side dish. My family love it, and the parishioners at mass really got into it over Christmas! Beware – once you’ve made it you’ll have it as a staple special occasion side!

Ingredients

One large sourdough or 4 individual portion sourdoughs

½ cup brown sugar

125 g butter

2 large sprigs rosemary

 

Method

Cut the bread into a checker board pattern. Combine the butter and sugar in a small saucepan on medium heat and leave to melt. Stir a little and then brush over the bread once. Add some chopped rosemary into the butter glaze and then pour over the bread. Bake at 180 degrees Celsius for about 15 minutes until golden and the aroma fills the room!

 

brown butter bread

Pam’s chicken sausage rolls

The internal ingredients for this are from a recipe given to me by a trusted caterer at church, hence the name! Pam is a wonderful woman, beautiful soul and a sensational cook! I like these as her meatballs so much, I thought I’d try them as sausage rolls and man are they amazing!! I make them for school lunches, for high teas, for entrée at BBQs and more. The lemon gives a lovely pop, and people just love them!!

The top is prior to oven, the bottom rolls are done and ready to be devoured!

Ingredients

1 Kg chicken mince

1 handful of fresh baby spinach or rocket, chopped

100 g feta cheese, diced finely or smooshed

1 red onion, diced finely

1 egg

Zest of 1 lemon

Salt and pepper to taste

5 sheets puff pastry

1 egg, fork stirred for egg wash

 

Method

Combine everything (except the pastry and second egg) into a bowl and stir, squeeze with your hands, get it all together. Now cut a sheet of puff pastry in half. Place spoons of the mixture onto the pastry, keeping to one side, forming a log. Now fold the pastry over and secure by pressing together. Continue that process until all the mixture is used. Now you have long lines of pastry wrapped filling, go ahead and use a sharp knife to cut to your desired length. I cut mine into 5 portions per puff pastry line. This made my sausage rolls about 5cm long. Brush with egg wash and place on lined baking trays. Bake at 180 degrees Celsius for about 25 minutes or until golden brown. This recipe makes about 50 of the sausage rolls my size. Now before you serve, have this recipe ready to hand out because at least one person always asks for it!!

Pam’s chicken sausage rolls

lunchbox zucchini and ham muffins

School started in Queensland this week so us mums are all baking freezable treats to keep the kids going through learning in this heat. These muffins are usually a hit, so hopefully they are this time too!

Ingredients

100g triple smoked leg ham, sliced and diced

1 ½ cups wholemeal self-raising flour

2 eggs

1/3 cup olive oil

1 cup milk

1 zucchini, grated

1/3 cup parmesan cheese, shaved

Salt and pepper to your liking

 

Method

Combine all ingredients in a bowl and mix until all together and happy. Spray a little olive oil into a muffin pan (or as my daughter did, a friend pan) and then share the mixture amongst the pan. Bake at 180 degrees Celsius for 30 minutes or until raised and smelling scrumptious! These can be wrapped in plastic once cooled and frozen for future use. They last 4 days in the fridge, or sometimes they are all gone within 15 minutes of being out of the oven!!

lunchbox zucchini and ham muffins

Brown sugar dotties

This recipe is based off my cookie base, and is a winner with kid’s parties and afternoon tea treats. They look so fun and playful, and are very tasty! Good luck keeping these around, they go quick!

 

Ingredients

125 g butter

3/4 cup brown sugar

2 eggs

2 cups self-raising flour

A pinch of salt

Large chocolate buttons

 

Method

Have the butter at room temperature and then stir in your sugar. Add the eggs one at a time and stir for a while. Now add the salt and flour. Stir until combined. It should be hard to stir with your spoon, and still pliable . Using a tablespoon to measure, section out portions and roll into balls using the palm of your hand. Place on a lined baking tray. Press the chocolate buttons a little bit into the middle of your balls.

Bake your cookies in a 180 degree Celsius oven for about 20 minutes. This recipe makes about 24 cookies. For a variation have a go with a little crushed almond on top!

[LM1]

Brown sugar dotties

sardine dip

Just a few ingredients make this dip a quiet hero, but it is lovely! Alter the amounts you use depending on your taste buds. That is the thing with cooking isn’t it, you just do what you like and you know it is going to be yummy!

 

Ingredients

3tbs cream cheese

2 sardines, tinned with oil dripping all over them

5 sundried tomatoes in oil

Salt and pepper to your liking (or anchovy)

 

Method

Place all ingredients into your nutri-bullet, blitzer, blender, whatever you are using to make things smooth and yummy. Blitz for 15 seconds and you are done. Have a taste, if you feel you want more salt, go for it, mine was salty enough because of the brand of sardines I used. Alternatively, add a few anchovies for saltiness! Serve with crackers and/or chopped vegetables.

sardine dip

naughty but nice

Sweet potatoes are natures super food, and cinnamon sugar is sinful, so that’s why I call this ‘naughty but nice’. I first had it years ago at a restaurant and I make it a couple of times a year for the family. This really is simple but brings your plate and taste buds to life! Have a go!

 

Ingredients

Sweet potatoes

Butter

Cinnamon sugar

 

Method

Wrap your sweet spud in baking paper and twist at both ends like a bon bon or Christmas cracker. Roast in a 180 degree Celsius oven for about an hour, depending on the size of your spud. Cut in half and pop a dollop of butter on top. Now sprinkle with cinnamon sugar. That is it, and that is all it needs to be. Now to wipe the drool from the keyboard…..

naughty but nice